Biwako Sushi

Ann Arbor

In a Nutshell

Students learn how to prep and sculpt california and vegetable rolls to eat in the restaurant or take home

The Fine Print

Promotional value expires Dec 5, 2012. Amount paid never expires.Limit 1 per person, may buy 1 additional as a gift. Reservation required; must call within 3 months of purchase to schedule class. New customers only. Must be 16 or older. Extra $5 fee for soup, salad, and drink with finished roll.Merchant is solely responsible to purchasers for the care and quality of the advertised goods and services.

Biwako Sushi

The traditional method for preparing sushi requires slices of raw fish to be held over unlit fires in order to secure that signature uncooked flavor. Taste the real meal with this Groupon.

$40 for Sushi-Making Class for Two ($90 Value)

At each class, chef Andy Kwon encourages students to follow along as he demonstrates the art of making a uniform sushi roll, mixes sushi dressings, and arranges ingredients into portraits of William Howard Taft. Students then wrap their own california and vegetable rolls, which they can take home for later dining or eat in the restaurant. In-house sushi dinners can be complemented with miso soups and salads for an additional $5. Classes are held on Tuesdays at 6 p.m. and Saturdays at 2 p.m. and 3:30 p.m.

Biwako Sushi

The seasoned chefs at Biwako Sushi, led by head chef and owner Andy Kwon, concoct a variety of traditional Japanese and Korean dishes, often experimenting with playful sushi arrangements. Rolls can be found laid out in neatly staggered rainbow rows, organized into the shape of a heart pierced by an arrow, or arranged as tiny dioramas populated with plants, sushi clusters, and tiny sushi traffic lights. Casual splashes of soy sauce and garnishes surround exotic and custom rolls, tightly wrapping ingredients such as tempura shrimp, masago, and eel.

The more than 25-dish menu also encompasses Korean meals such as kalbi, bibimbap, and tonkatsu, letting diners sample a range of flavors without having to stow away in a UN ambassador's luggage. When not crafting dishes in the secrecy of the kitchen, Chef Kwon teaches others the art of sushi-roll preparation in hands-on classes.

Biwako Sushi

The seasoned chefs at Biwako Sushi, led by head chef and owner Andy Kwon, concoct a variety of traditional Japanese and Korean dishes, often experimenting with playful sushi arrangements. Rolls can be found laid out in neatly staggered rainbow rows, organized into the shape of a heart pierced by an arrow, or arranged as tiny dioramas populated with plants, sushi clusters, and tiny sushi traffic lights. Casual splashes of soy sauce and garnishes surround exotic and custom rolls, tightly wrapping ingredients such as tempura shrimp, masago, and eel.

The more than 25-dish menu also encompasses Korean meals such as kalbi, bibimbap, and tonkatsu, letting diners sample a range of flavors without having to stow away in a UN ambassador's luggage. When not crafting dishes in the secrecy of the kitchen, Chef Kwon teaches others the art of sushi-roll preparation in hands-on classes.